Name: One‑Pot Creamy Spicy Garlic Butter Steak Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb sirloin or ribeye steak, cut into 1‑inch cubes; 8 oz rotini pasta (or penne, rigatoni, etc.); 2 Tbsp butter; 1 cup heavy cream; ½ cup grated Parmesan cheese; 4 cloves garlic, minced; Fresh parsley, chopped (for garnish); ½ tsp red pepper flakes; Salt and freshly ground black pepper, to taste; 2½ cups water or broth

I love how this dish combines tender steak bites with a luscious, spicy garlic butter cream sauce—all made in one pot. It’s rich, bold, and ready in about 30 minutes, making it perfect for busy weeknights and easy cleanup.

Why You’ll Love This Recipe

I enjoy how the garlic butter infuses every bite, the creaminess of the sauce, and the heat from the red pepper flakes that keeps things exciting. The fact that I can pull it all together in one pot makes cleanup effortless. It’s a full-flavored, comforting meal that doesn’t feel heavy or overly complicated.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meat

1 lb sirloin or ribeye steak, cut into 1-inch cubes

Pasta

8 oz rotini pasta (penne, rigatoni, or fusilli also work)

Dairy

2 tablespoons butter
1 cup heavy cream
½ cup grated Parmesan cheese

Produce

4 cloves garlic, minced
Fresh parsley, chopped (for garnish)

Seasonings

½ teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste

Liquids

2½ cups water or broth

directions

I start by seasoning the steak cubes with salt and pepper. In a large pot or deep skillet over medium-high heat, I sear them for about 2–3 minutes per side until browned. Then I remove the steak and set it aside.
In the same pot, I melt the butter, add garlic and red pepper flakes, and cook for about 1 minute until fragrant.
I pour in the water or broth, scraping up the browned bits from the bottom to build flavor.
I add the pasta, cover, and let it cook for 10–12 minutes, stirring occasionally, until al dente and most of the liquid is absorbed.
I return the steak to the pot and stir in the heavy cream and Parmesan, letting it heat through and thicken for another 2–3 minutes.
I taste and adjust the seasoning, then garnish with fresh parsley and serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes switch out the steak for grilled chicken or shrimp.
Adding veggies like spinach, mushrooms, or bell peppers gives it extra texture and nutrition.
If I want more heat, I’ll double the red pepper flakes or drizzle on some chili oil.
For a richer sauce, I mix in an extra tablespoon of butter at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over low heat with a splash of broth or cream to loosen the sauce. The microwave works too—just make sure to stir halfway through for even heating.

FAQs

What kind of steak works best for this recipe?

I usually go with sirloin or ribeye for the best balance of tenderness and flavor. Flank steak also works if it’s sliced thin and against the grain.

Can I make this dish less spicy?

Definitely. I just reduce or omit the red pepper flakes if I want a milder version.

Do I have to use heavy cream?

Heavy cream makes the sauce extra rich, but I’ve also used half-and-half or even full-fat coconut milk for a dairy-free twist.

What if I don’t have Parmesan?

I’ve subbed in Pecorino Romano or even shredded mozzarella in a pinch. It changes the flavor a bit but still gives it that creamy texture.

Can I freeze the leftovers?

I don’t recommend freezing it since the cream-based sauce can separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

This One‑Pot Creamy Spicy Garlic Butter Steak Pasta is everything I want in a quick dinner—flavorful, comforting, and impressively simple. It’s a go-to when I need something hearty without piling up dishes, and every bite delivers big, bold taste.